Baked Double Chocolate Donuts (Gluten Free)
"Yes, you can make delicious, cakey, gluten free donuts. Recipe #155392 was my inspiration for the glaze. The recipe makes six regular donuts or 12 mini-donuts. If using the mini-pan the cooking time may need to be adjusted."
photo by Ashley Cuoco
- Ready In:
- 25mins
- Ingredients:
- 20
- Yields:
-
6 donuts
ingredients
-
Donuts
- 2⁄3 cup all-purpose flour, blend gluten free
- 2 tablespoons tapioca starch (Expandex)
- 1⁄4 cup cocoa
- 1⁄2 cup sugar
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 teaspoon cinnamon
- 3 tablespoons dried dry buttermilk
- 2 large eggs
- 3 tablespoons coconut oil, melted
- 2 -4 tablespoons water, divided
-
Chocolate Glaze
- 1 1⁄2 tablespoons melted coconut oil
- 1 1⁄2 tablespoons unsweetened cocoa
- 1 1⁄2 - 2 tablespoons hot water, divided
- 3⁄4 cup confectioners' sugar
- 1⁄2 teaspoon vanilla
- chopped peanuts (optional)
- sweetened flaked coconut (optional)
- nonpareils (optional)
directions
- Preheat oven to 375 degrees. Spray a 6 hole donut pan with non-stick cooking spray.
- In a medium bowl blend together the flour, tapioca starch, cocoa, sugar, gum, baking powder, salt, cinnamon and buttermilk powder.
- In a small bowl beat together the eggs, oil and 2 tablespoons water. Pour the mixture into the dry ingredients and mix until well combined. If mixture is to thick add in additional water until a smooth, thick, cake batter consistency is achieved.
- Spoon the mixture into the prepared pan, smoothing with a spatula. Place in pre-heated oven and bake for 10 to 12 minutes. Allow to rest in pan a minute or two and then turn out onto a wire rack to cool for a few minutes.
- In a small bowl, blend together the coconut oil, cocoa, 1 1/2 tablespoons hot water, sugar and vanilla. Stir until smooth adding in additional water as needed. Place the cooling rack with donuts on a cookie sheet and spoon the chocolate glaze over the donuts allowing the glaze to drip down sides. Immediately top with topping of choice; i.e., peanuts, coconut or nonpareils. Enjoy!
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Reviews
-
Ten stars - these were incredibly good, and they definitely tasted like the real thing. They even were better - I never liked any donut so much! The recipe description is excellent, I followed it to the letter and was rewarded with six beautiful, tasty donuts. Thanks so much for sharing, I will make these again often.<br/>Made for Second Annual Tailgate Party of the Diabetes Forum. -
This is a fantastic recipe. The donuts were moist and delicious. The only tough part of making these was putting the batter into the donut pan. I think I needed to add more than 4tbs. of water because it was just so thick. Other than that, the donuts were OUTSTANDING! -
I was not impressed. There are a lot of different kinds of gluten free flours out there. I thought they should make a sujestion on what one to use. These doughnuts have a gummy texture to them. I am not sure if it is the baking or the flour I picked. I tried this recipe twice with a gluten free flour I got from Costco and the gluten free flour mix out of the American test kitchen gluten free cookbook. Both equally gummy. I tried a recipe out of against the grain a pumpkin doughnut and it was gummy too. This recipe called for coconut flour and almond flour. So in the end still looking for a good gluten free doughnut recipe. I'm thinking it needs to be fried. I wish the American test kitchen had a doughnut recipe in their book because everything I've tried so far I have liked.
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
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